Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.




Limoncello Mascarpone Cake

Bertucci's Restaurant Copycat Recipe

Lemon Curd:
3/4 cup sugar
2 large eggs
3/4 cup lemon juice
2 tablespoons lemon zest
1 teaspoon orange zest
6 tablespoons unsalted butter, melted

Whisk together the sugar and eggs in a 1 1/2 quart microwaveable bowl. Stir in the juice, zests and melted butter. Cook in microwave on high, stopping and stirring at one minute intervals until the mixture can coat the back of a metal spoon. (It should take less than 5 minutes. It will bubble up quite a bit.) Cool on counter, whisking occasionally, for about an hour. Finish cooling in fridge.

Lemon Syrup: 
1/3 cup sugar
1/3 cup boiling water
3 tablespoons fresh lemon juice

Mix all ingredients together until sugar dissolves. Set aside to cool. (If you are using Limoncello, you will need about 1/2 cup.)

Duncan Hines Yellow Cake Mix (not the butter type)
3 large eggs, room temperature
1 cup water
1/3 cup lemon juice
1/3 cup oil
2 tablespoons lemon zest
1 teaspoon orange zest
1 teaspoon pure lemon extract
1/4 teaspoon pure orange extract

Cake: Preheat oven to 350 degrees. Lightly grease and flour two 8 inch cake pans. Set aside. Combine all ingredients in large bowl of mixer and follow directions on package for mixing cake.
Pour batter into prepared pans and bake for 28 to 35 minutes, testing for doneness at 28 minutes by first pressing lightly on center of cake with fingertips, then inserting a toothpick in center. Toothpick should have just a slight crumb on it when removed. Cool cakes in pan on counter for 10-15 minutes, then invert and finish cooling on cake rack.

Filling and Frosting: 
2 cups chilled heavy whipping cream
2/3 cup confectioner's (10X) sugar
16 ounces mascarpone cheese, softened
1 1/4 cups lemon curd (homemade or purchased)

Place large mixing bowl and wire whip beaters in freezer for 10 minutes. Remove and whip the cream till stiff. Slowly add the sugar and continue beating till stiff again. In separate smaller bowl, by hand or with electric mixer with wire whip attachment, beat the softened cheese and chilled lemon curd together till well combined. Add the sweetened cream and beat again till everything is well blended.

Assembly: Cut the cooled cake layers in half horizontally to make 4 layers. Place the first layer, cut side up, on serving plate. Using pastry brush, brush 1/4 of Limoncello (or lemon syrup) onto the cake. Top with 3/4 to 1 cup of the frosting. Place next layer cut side down and repeat process. Frost the outside of the cake and the top. If desired, decorate top using a pastry bag (or resealable plastic bag with corner cut and star tip inserted in cut corner) and star tip. If you do not have a star tip, you can decorate top with chopped nuts, chopped crystallized ginger, or thin lemon slices.

Note: The cake should be refrigerated for at least 6 hours before serving.

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